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Ultimate Cookie Dough Cheesecake
Prep Time
20 mins
Cook Time
20 mins
 

This Chocolate Chip Cookie Dough Cheesecake is a fusion of two beloved desserts. Imagine a rich, creamy cheesecake filling studded with chocolate chips, sitting atop a delectable cookie dough crust, and crowned with a luscious chocolate drip – it's sheer indulgence on a plate.

Course: Dessert
Cuisine: American
Keyword: chocolate chip cheesecake, cookie dough cheesecake
Servings: 16 servings
Author: Jackie
Ingredients
Cookie Dough Cheesecake
  • 16 ounces pre-made cookie dough or homemade
  • 24 ounces cream cheese softened
  • 2 teaspoon vanilla extract
  • 2 cups heavy whipping cream
  • 1 ⅓ cup powdered sugar
  • 3 teaspoons lemon juice
  • 1 cup chocolate chips
Ganache Topping
  • 1 cup semi-sweet chocolate chips
  • ½ cup heavy whipping cream
  • 1 bottle chocolate drip 10.75 oz
  • Cookies for garnish optional
  • Whipped cream for garnish optional
Instructions
Chocolate Chip Cookie Crust
  1. Preheat oven to 350 degrees F. Line and grease the bottom of a springform pan.
  2. Using 3⁄4 of the cookie dough, press it into the bottom of the prepared springform pan.
  3. Bake for 20 minutes then allow to fully cool.
No-Bake Cheesecake Filling
  1. In a large bowl, combine cream cheese, lemon juice, vanilla extract, and powdered sugar. Use an electric mixer (or a spatula) to mix together until all ingredients and incorporated together.
  2. In a separate bowl, whisk the heavy whipping cream on high until stiff peaks form.

  3. Transfer the whipped cream into the bowl with the cream cheese mixture. Mix together until combined. Fold in the chocolate chips.

  4. Scoop cheesecake mixture on top of the cookie base and spread evenly with an offset spatula.

  5. Cover with plastic wrap and chill for 5-6 hours.

  6. Once cheesecake has chilled, remove from the fridge then remove the top part of the springform pan.

Chocolate Ganache
  1. Place chocolate chips in a medium mixing bowl.
  2. Heat cream in a small saucepan over medium heat. Bring just to a boil, watching very carefully so that it will not boil over the pot.
  3. Once the cream comes to a boil, pour it over the chocolate chips in the mixing bowl. Whisk until chocolate has melted and mixture is smooth.
  4. Cover the top of the cheesecake in the chocolate drip, allowing it to drip down the sides.
  5. Using the excess cookie dough, roll it into balls and place on the top of the cheesecake.
  6. OPTIONAL: add whipped cream dollops and cookies to the top of the cheesecake.
  7. Slice and enjoy!
Recipe Notes

● This cheesecake will keep for 3-4 days in an airtight container.
● Make sure to use brick cream cheese and not the spreadable type!
● To get clean slices when slicing this cheesecake, use a cake knife dipped in hot water.